Steak Pot Pie with Cabernet Sauvignon, Potatoes, and Mushrooms

Hurricane Sandy is on the rise and it is cold and rainy here. School has been closed for tomorrow, so I am taking this as a “snowday”. My roommate and I figured it is the perfect day to make a fire, carve pumpkins, have mimosas and drink our current favorite red wine (Espuela del Gaucho’s Malbec), which was the perfect accompaniment to the steak pot pie). So, we did just that. It was a wonderful fall day!

We also figured that we should have cold-weather meal, and what better than a steak pot pie filled with mushrooms, potatoes, carrots, Cabernet and Balsamic! I found this recipe on pinterest. Lindsey Weiss created this recipe in honor of her home town or Kansas City, and went on the Today show to make this delicious pot pie! I have changed the recipe slightly to suit my taste.

The first time I made this dish I did not use the right meat (I can’t remember what I used but it was too tough, even though it cooked for 3 hours). My parents brought me tenderloin tips from a local farm in Maryland and I used those this time and the dish turned out to be much more tender and flavorful! You could probably use beef cubes for stew, but I think I will only use tenderloin tips from now on.

This dish takes a while to make but it is well worth it!


  • 1 pound tenderloin tips (I have used other steaks, but find this one to be the best for this dish)
  • 2 tbsp. McCormick Montreal Steak Seasoning
  • 1-2 tbsp. olive oil
  • ¼ cup balsamic vinegar
  • 1 1/2 yellow onions
  • 3 carrots
  • 1 cup shitake mushrooms (baby portabella’s would work as well)
  • 2 yukon gold potatoes
  • 3 cloves garlic
  • 2 tsp. paprika
  • 1 tsp. fresh minced thyme
  • 1 tsp. fresh minced oregano
  • 1 tsp. fresh minced rosemary
  • 2 bay leaves
  • salt and pepper, to taste
  • 2 cups beef stock
  • 1 tablespoon cornstarch
  • 1 cup Cabernet Sauvignon, chilled (Merlot would probably work too)
  • 1 package prepared puff pastry sheets
  • 2 eggs, beaten


If using a cut of meat that is not already diced up, then dice the meat. In a large Ziploc bag, marinate the steak in Montreal steak seasoning, ¼ cup red wine, and ¼ cup balsamic vinegar.

Prep your veggies: Use a damp cloth to wipe the mushroom caps clean and remove the stems. Cut into small pieces (I don’t love mushrooms so I cut mine pretty small but you can make them bigger if you enjoy mushrooms). Peel and cut the carrots into ½ inch pieces. Cut the onion into ½ inch pieces. Mince the garlic. Wash and cut the potatoes into ½ inch pieces. Finely chop the fresh rosemary. Chill the red wine (it is best to have it at least slightly chilled so that the cornstarch doesn’t clump when it is added to the wine).

Heat olive oil in a large pot over medium-high heat. Sauté the steak pieces in the olive oil just until browned (but not fully cooked). Use a slotted spoon to remove steak from pan and set aside.

Reduce heat to medium. In the same pot, sauté the onion and carrots until softened and aromatic (about 5 minutes). Add the mushrooms, potatoes, and garlic and sauté for 10 minutes, covered. Stir in paprika, thyme, oregano, rosemary, bay leaves, and a little salt and pepper.

Add the beef stock and browned steak into the pot. Stir to combine everything and reduce the heat to medium low.

Cover the pot and allow the stew to simmer gently for 1 1/2 – 2 hours, stirring occasionally. Taste and add salt and pepper as needed. At this point, you want the meat to be very tender and the potatoes to be very cooked (you might want to taste a piece of each to check).

Preheat the oven to 350°. Combine the cornstarch with chilled red wine and whisk. Turn the heat up to medium and pour in the cornstarch mixture. Stir to combine. Allow the sauce to simmer rapidly until thickened, about 5 minutes. If the stew isn’t thick enough for you, add a little more wine to a measuring cup (even if it’s not chilled) and a little more cornstarch (about 1 tsp.) and whisk together, then add that to the stew and stir altogether.

Remove bay leaves from the filling and pour into a pyrex baking dish. You want the filling to almost reach the top so that the pastry has something to rest on.

Cut the pastry into strips (if needed) and place onto the casserole dish so that the entire dish is covered. Whisk 2 eggs together and brush the top of the pastry with the eggs.

Cut 2 slits into each pie to allow the steam to escape and brush pastry with the rest of the beaten egg. Place in the oven and bake at 350 for 30 minutes, or just until the pastry is cooked through and golden brown. You might want to put a baking sheet on the rack below the casserole to catch any juices that overflow during baking. I made this mistake of not doing this and the entire bottom of the oven was covered in red wine and balsamic juices.

Serve with roasted broccoli, a salad, or asparagus.


Grilled Steak with a Red Wine Balsamic Reduction

Steaks were on Manager’s Special this week at Kroger so I took them home and froze them. Tonight we will be enjoying their decadence. I am serving the steaks topped with a red wine balsamic reduction that is absolutely to die for, along with rosemary garlic mashed potatoes and a grilled veggie salad.

My roommate and I are watching our portion sizes, so we have started to split larger steaks and chicken breasts, so if you tend to eat a lot then I would use 2 steaks instead of one and just double the marinade.

Ingredients  for marinade (for 2 smaller portions)

  • 1 steak (whatever steak you want) about ½ pound of meat
  • ¼ cup balsamic vinegarette salad dressing (I used T. Marzetti’s light Balsamic Vinegarette)
  • 6 dashes Worcestershire
  • A few shakes of each: paprika, mustard powder, onion power, garlic powder, ground black pepper, salt

Ingredients for red wine balsamic reduction

  • 2 tbsp. olive oil
  • 1/4 c. chopped onion or shallot
  • 1/2 tsp. freshly ground pepper
  • 1/4 tsp. salt
  • 1 c. red wine (I used Pinot Noir)
  • 1/4 c. balsamic vinegar
  • 2 tbsp. honey
  • 1/2 tsp. fresh rosemary
  • 2 tbsp. butter


Put steak into a large Ziploc bag and add the marinade ingredients. Marinate steak for at least 2 hours (unless you’re using a really nice cut of meat – then you can get away with less time).

Preheat grill to a high heat.

In a sauté pan, heat 2 tbsp. olive oil over medium high heat. Add onion (or shallot), salt, and pepper; sauté until softened but not brown.

Add the wine, balsamic, rosemary, and honey. Stir up all the browned bits from the pan. Increase the heat to high and bring to a boil. Drop the heat to a simmer and cook until mixture is reduced by half, about 20 minutes. Turn off heat.

When the grill is ready add the steaks. Cook each side until char-grilled, about 5 minutes on each side. Take off the grill and cover with tin foil.

Strain the sauce through a fine mesh strainer into a bowl or gravy pitcher, then return to the pan over low heat (unless you want a chunky sauce…then skip this step).

Heat through, then add butter and whisk until melted. Season with salt and pepper as necessary. Plate the steaks and top with the red wine balsamic reduction. Serve with mashed potatoes and a green veggie.

Cheeseburgers with BBQ Sauce and Cheddar Cheese with Homemade Salt and Vinegar Chips

I found this burger recipe on Pinterest. It makes super moist burgers without it being too cheesy. In fact, I even add cheese on top too. I topped mine with roasted red pepper mayo that I made, along with lettuce, American cheese (gruyere would be amazing but I don’t have any of that), and caramelized onions.

I served them with steamed broccoli and homemade salt and vinegar potato chips. YUM!

Ingredients for the Burgers

  • 1 pound ground beef
  • ½ cup cheddar cheese, shredded
  • 2 -3 tbsp. Sweet Baby Rays BBQ sauce, or your favorite BBQ sauce
  • Worcestershire sauce
  • Salt and pepper
  • 4 hamburger buns
  • Optional condiments: caramelized onions, red or yellow onion, lettuce, tomato, mayo, ketchup, or anything else that you’d like.

Ingredients for Potatoes

  • 3 – 4 potatoes (I used Russet’s) –sliced thin – about ¼ inch thick
  • 2 cups white vinegar (If you want them extra extra vinegary then you can use 4 cups of vinegar and no water)
  • 2 cups cold water
  • Extra virgin olive oil
  • Salt and pepper

Directions for the Burgers

Put the ground beef into a large bowl and add the shredded cheddar, BBQ sauce, a few dashes (maybe 6) of Worcestershire sauce and a sprinkle of salt and ground black pepper. Use your hands to mix all together until evenly mixed. Let marinate for at least 30 minutes.

Meanwhile, if you are going to have caramelized onions with your burger, cut the onions into thin strips. Put into a sauté pan with a little olive oil and salt and pepper. Cook on medium to medium high heat for about 10 minutes, stirring occasionally. Then turn the heat down to medium low and cover. Continue to stir. If you need to, add a teaspoon or 2 of water to the pan to help the onions sweat. Cover and stir. Let the onions get nice a brown.

Form the burger mixture into balls and then smash town to make patties. Push your thumb in the middle to make about a ½ inch indention in the middle. This helps the burgers to not rise in the middle so you don’t get a big, round, ball of a burger.

Grill the burgers over a hot grill for about 5 minutes on each side. Once you flip the burgers, add the cheese on top and the buns to the grill. Check the buns frequently to make sure they don’t burn. After 5 minutes or so, take the burgers off and let set for 5 minutes, covered.

Directions for the Potatoes

*Make sure that the potatoes are covered in liquid when you mix them.
Put the vinegar and water into a pot and add the potatoes. Bring to a boil, then lower the heat and simmer until fork-tender, about 10-15 minutes. Let cool in liquid for 30 minutes or so. Then drain well and pat potatoes dry with paper towels.

Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the other side is lightly browned, about 7 minutes more. Serve warm.

Steak Dinner

I love using local, fresh ingredients whenever possible. Tonight’s menu features tenderloin steaks, mashed potatoes from my moms garden and grilled squash from moms garden.

Bon Appetit!

Tenderloin Steaks

*Keep in mind that I don’t generally follow a recipe. For this marinade, it is hard to over-marinate the steaks. The measurements for this marinade are just an approximation.

  • About 1 pound (maybe more) tenderloin, cut into steaks
  • 1 tbsp. McCormick’s Montreal Steak Seasoning
  • 1 tbsp. extra virgin olive oil
  • A few small dashes of  soy sauce
  • A few big dashes of worcestershire
  • A little red wine (if you have it)

Grilled Squash

*You can use however many squash you want. I was feeding 4 people, so we used 4 squash.

  • Yellow squash, cut lengthwise into 2 pieces.
  • Cajun seasoning
  • Extra virgin olive oil

Mashed Potatoes

  • 8 red potatoes, cut in half or quarters (you want most of the pieces to be similar in size)
  • 1 stick salted butter (or unsalted…I love things salty)
  • 3 large tbsp. sour cream
  • 1/2 cup milk (or more to thin it out)
  • A couple small shakes of garlic powder
  • Salt and pepper to taste


Marinade steaks for at least 30 minutes, or up to 1 day. I like to put the meat in a Ziploc bag and add my marinade to that, mix it all up and roll up the bag.

While the steaks marinade, cut the potatoes into chunks and add them to cold, salted water. Bring them to a boil and cook until they fall off of a fork. Once cooked through, strain them and return to the pot.

While the potatoes are cooking, cut the ends off of the squash and cut them lengthwise so that you have 2 long pieces. Sprinkle a generous amount of Cajun seasoning on top of each piece of the cut squash. Drizzle with olive oil and set aside to grill.

Once the potatoes have cooked, smash them up with a fork (or potato smasher if you have one). Add a stick of butter (cut into chunks) to the roughly smashed potatoes. Add the sour cream, garlic powder and then the milk. Stir everything all together until you have a smooth, tasty batch of mashed potatoes. Add salt and pepper to taste. Set aside and keep warm. Add milk to thin the potatoes as needed.

Fire up the grill about 30 minutes before you are ready to grill (at least if you are using a charcoal grill). Once the grill is nice and hot, add the squash (seasoned side up) until you get char marks on the back of the squash. Add the steaks and cook for 5 minutes on each side. If the squash get done cooking before the steaks (or vice versa) then cover with tin foil and a dish towel to keep warm.